Beezie's Black Bean Soup

Name: Beezie's Black Bean Soup
Prep time: 6 h
Cook time: 6 h
Total time: 6 h
Yield: 10
Cuisine: Global
Ingredients: 454 grams dry black beans; 794 grams peeled and diced tomatoes; 1 carrot, chopped; 1 stalk celery, chopped; 2 Tbsps chili powder; 6 cloves garlic, crushed; 2 green bell peppers, chopped; 2 teaspoons ground cumin; 1 teaspoons ground black pepper; 2 jalapeno pepper, seeded and minced; 59 milliliters dry lentils; 1 teaspoons dried oregano; 1 large red onion, chopped; 3 Tbsps red wine vinegar; 1 Tbsp salt; 1 liters water; 118 milliliters uncooked white rice

Beezie's Black Bean Soup is a gluten free and vegan soup. This recipe makes 10 servings with 157 calories, 8g of protein, and 1g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 6 hours. If you have lentils, ground cumin, beans, and a few other ingredients on hand, you can make it.

Instructions

In a large pot over medium-high heat, place the beans in three times their volume of water. Bring to a boil, and let boil 10 minutes. Cover, remove from heat and let stand 1 hour.

Ingredients you will need

Beans

Water

Equipment you will use

Pot

Drain, and rinse.

In a slow cooker, combine soaked beans and 1 1/2 quarts fresh water. Cover, and cook for 3 hours on High.

Ingredients you will need

Beans

Water

Equipment you will use

Slow Cooker

Stir in carrot, celery, onion, garlic, bell peppers, jalapeno pepper, lentils, and tomatoes. Season with chili powder, cumin, oregano, black pepper, red wine vinegar, and salt. Cook on Low for 2 to 3 hours. Stir the rice into the slow cooker in the last 20 minutes of cooking.

Ingredients you will need

Red Wine Vinegar